During my exploration of mayonnaise and Panko as a base for a fish coating years ago my eye caught sunflower seeds at the grocer. I said to myself "Hey... why not?", and so this little gem was born. The final consistency lends itself to be more of a topper than an all around coating, in my opinion. Enjoy!
Ingredients:
- 2 sockeye salmon filets – about 6 oz each
- 2 tbsp plain Panko
- 2 tbsp mayo
- 2 tbsp roasted sunflower seeds
- olive oil as needed
- salt & pepper
- white wine vinegar
- lemon juice
Preparation:
The Fish:
Salt & pepper the sockeye filets. Mix together mayo,
plain Panko, toasted sunflower seeds and a touch of olive oil to a thick but workable paste and
coat the top of the fish. Bake at 350 degrees skin side down for about 12-13
minutes.
The Salad:
Slice the peeled cucumber to your liking on a mandolin… preferably
very thin. Mix the oil, vinegar and lemon juice and add salt/pepper to taste. Have some fun with quantities, okay? Some people prefer more lemon... others lean more to the vinegar. Make this baby your own! :-) Toss with the cucumbers and serve chilled.
Blessed be… and happy cooking!